How to Cook Crispy Crablets
Crispy crablets are bite-sized baby crabs, marinated, lightly coated in flour, and deep-fried to golden perfection for a crunchy and flavorful seafood treat.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: crispy crablets, Filipino recipe, fried crabs, seafood recipe
Servings: 6 servings
Calories: 327kcal
Author: Manny
- 1 kilo crablets
- 1 tsp ground black pepper
- 3/4 cup rum
- 200 grams flour
- 1 tsp rock salt
- 2 cups cooking oil
How to Cook Crispy Crablets
Wash crablets and drain thoroughly. Remove and discard the carapace of each crablets.
In a clean mixing bowl, combine crablets, rum, salt and ground black pepper.
Mix and marinate for 15 minutes. Sprinkle and mix flour to marinated crablets.
Heat oil in a wok and deep fry crablets until crispy.
Drain excess oil. Serve with vinegar sauce.
Cooking Tips:
Choose the Right Size of Crablets
When selecting crablets, opt for smaller ones, about an inch or slightly larger. Their thinner shells become crispier when fried, making them easier and more enjoyable to eat. Larger crablets may result in tougher shells, which can diminish the dish’s signature crunch.
Marinate for Maximum Flavor
Let the crablets marinate in rum, salt, and pepper for at least 15 minutes. This step enhances the natural sweetness of the crabs while the rum tenderizes the shells for a crispier finish. A well-seasoned marinade ensures the flavors penetrate every bite without overpowering the delicate taste of the crablets.
Fry at the Right Temperature
Ensure the oil is hot enough by testing with a pinch of flour; it should sizzle immediately but not burn. Fry the crablets in small batches to maintain even cooking and prevent the oil temperature from dropping. This technique ensures the crablets come out golden and crispy, with no soggy or undercooked pieces. 